Gastronomixs

Rhubarb cake

Creation by Pascal Jalhay, Executive Chef at R&D Creadome, Lelystad, the Netherlands.

Rhubarb cake

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Ingredients

175

g

rhubarb

60

g

brown caster sugar

10

g

custard

75

g

butter

75

g

white caster sugar

1

 

egg

20

ml

milk

75

g

self-rising flour

Preparation method

  • Finely dice the rhubarb (brunoise) and mix with the brown caster sugar and custard.
  • Beat the butter in a food processor with the white caster sugar until you have a white mixture.
  • Mix the egg with the milk and slowly add to the butter.
  • Add the rhubarb and lastly the self-rising flour.
  • Bake in an oven at 150°C for 60 minutes. 

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